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THE BUDGET GOURMET: Outstanding Dinners on a Shoestring by David Marchant Yeadon

THE BUDGET GOURMET: Outstanding Dinners on a Shoestring


Pub Date: Sept. 5th, 1975
Publisher: Hawthorn

One look at that title and you know what you're up against, from soup to stew to souffle, but chacun seems to be making his own personal culinary statement these days. David Yeadon is an engaging enough fellow--he says he's a house-husband whose first inspiration was his English mother's Yorkshire Pudding--and he's trying his best to be helpful. There are all kinds of little hints and pointers along with his recipes and they're keyed for time and ease of preparation as well as freezability; and he includes suggested dinner menus and a section on leftovers. His meals tend to be on the heavy side (all those budget cuts of meat) and a few of them--melted cheddar on fish fillets, tuna in the chicken salad, iceberg and blue cheese in the caesar salad, breaded sole with parmesan, bananas, almonds and tartar sauce--would prompt our wife to send us right back to the salt mine.